Sit-down Dinner Menu

Suggestion #1

Passed Hors d’oeuvres
Cajun Crab Cakes served with Remoulade
Peking Ravioli served with Soy Garlic Dip
Sun Dried Tomato and Goat Cheese Quesadillas served
with Sour Cream and Scallions
Shrimp Remoulade
Smoked Turkey and Bacon Canapés

Sit Down Dinner
First Course
Lobster Bisque
Second Course
Mesclun Salad with Cranberry Raisins, Pecans, Gorgonzola
and Balsamic Vinaigrette
Entrée
Baked Stuffed Jumbo Shrimp
Medallions of Tenderloin of Beef with Bernaise Sauce Yam
and Cheddar Cheese Souffle
Oven Roasted Asparagus, Carrots and Red Pepper
Baskets of Onion Loaf, Crusty French Bread and Foccacio

 

Wedding Stations

Suggestion #2

Raw Bar
Oysters, Littlenecks and Shrimp

Passed Hors d’oeuvres
Tempura Lobster served with Grilled Red Onion Tartar Sauce
Peking Ravioli served with Soy Garlic Dip
Deep Fried Mushrooms served with Horseradish Sauce
Cajun Crab Cakes with West Indian Mayonnaise
Shrimp Remoulade
Chicken Sumai with Soy Apricot Sauce
Quesadillas with Sour Cream, Tomatoes and Scallions

Station #1
Grilled Vegetable Napoleons
Crab and Pepper Rusticas
Marinated Mussels
Cold Antipasto Salad and Tomato Basil Focaccia

Station #2
Carved New England Cured Ham served with Assorted Mustards
Carved Breast of Turkey with Assorted Mayonnaise’s
Sour Cream and Cheddar Cheese Potatoes
Corn and Black Bean Salsa and Warm Lingonberry Sauce

Station #3
Gemelli Pasta served in a Lobster Cream Sauce
Tagliatelle Pasta served with Red Pepper Pesto Sauce
Three Green Salad with Mandarin Oranges, Sliced Almonds, and Midori Dressing
Snow Pea, Mushroom, and Dill Salad

 

Wedding Cocktail

Menu

Trays of Champagne, Sparkling Water with Lemon
and Warm Cider with Cinnamon Sticks

Appetizer Buffet
Grilled Vegetable Antipasti of Asparagus, Eggplant, Zucchini, Summer Squash, Red and Green Peppers
Prosciutto with Chevre and Jalepeno Chutney Bruschettas
Capaccio with Horseradish Mayo, Carmelized Onion Jam, Tomato, Basil, and Buffalo Mozzarella Brushettas
Display of Caponata with Baguettes
Hummus with Pita
Marinated Mushrooms
Small Block of Cheddar served with Apple Slices and Grapes

Raw Bar
Shrimp in a carved out block of ice
Cocktail Oysters on the Half Shell
Littlenecks, Tabasco, Lemons
Cocktail Sauce and Minnette Sauce
Pickled Herring served in Sour Cream Sauce
with thinly sliced cucumbers
Smoked Salmon with chopped Egg, Capers, Diced Red Onion and Pumpernickel Triangles

Pased Hors D’oeuvres
Coconut Shrimp with Orange Marmalade
Vegetarian Spring Rolls
Thai Chicken with Spicy Peanut Sauce
Asparagus Flowers
Portabella Tarts with Brie
Tempura Scallops with Wet Indian Mayo
Mini Caesar Salad in Phylio Cups
Grilled Duck Canapés with Orange Marmalade
Kielbasa and Fennel Sausage with Dijon and BBQ
Grilled Lamb and Spinach Canapés

Stationary Soups Display
Warm Smoked Tomato Bisque with a Dollop of Sour Cream
and Crusty Breads

 

Grilled Wedding Menu

Passed Hors D’ Oeuvres
Shrimp Remouldade
West Indian Crab Cake
Asparagus in Puff Pasty
Grilled Mexican Chicken in Phyllo

Buffet
Garden Salad with August Tomatoes and Basil
Grilled Sirloin Tips with Barbecue Sauce
Grilled Salmon with Lingonberry Sauce
Corn on the Cob
Tradional Potato Salad
Funky Breads